2 Pounds of beef rump or leg meat with bones (very lean)
1 Large onion, diced
4 Large cloves of garlic, minced
1 Large green pepper, diced
64 Ounces of water
1 Large cabbage head
6 Large carrots, diced; do not peel
6 Large potatoes, diced; do not peel
6 Large stalks of celery with leaves

1. Place the meat, onion, garlic, and green pepper in the water and bring to a boil. Lower the heat so that the soup barely simmers (cover during slow simmer).
2. When the meat is nearly done place in all other ingredients and simmer until vegetable are done. If the stock is too thin for your taste you can add a small amount of cornstarch.